Ground Beef Meatballs and Gravy
A comforting dish of tender ground beef meatballs simmered in a rich gravy, perfect for family dinners or special gatherings.
Ingredients
Meatball Ingredients
- 1 pound ground beef Choose a balance of lean and fat.
- 1/4 cup breadcrumbs Keeps meatballs tender.
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried Italian herbs Such as oregano and basil.
Gravy Ingredients
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 1 tablespoon soy sauce
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparing the Meatballs
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, onion, garlic, egg, Worcestershire sauce, salt, pepper, and Italian herbs.
- Mix everything together until combined, but do not overmix to keep the meatballs tender.
- Shape the mixture into meatballs, about 1 inch in diameter, and set them aside on a plate.
Cooking the Meatballs
- Heat the vegetable oil in a large skillet over medium heat.
- Add the meatballs in a single layer, ensuring they don’t overcrowd the pan.
- Cook for about 5-6 minutes, turning occasionally until browned on all sides.
- Remove the meatballs from the pan and set them aside on a plate.
Making the Gravy
- In the same skillet, sprinkle the flour over the remaining oil and juices left in the pan.
- Cook, stirring frequently, for about 1-2 minutes until the flour turns golden brown.
- Slowly pour in the beef broth, whisking constantly to prevent lumps.
- Add the soy sauce and stir to combine.
Simmering
- Return the meatballs to the skillet, making sure they are submerged in the gravy.
- Reduce the heat to low, cover, and let simmer for about 30 minutes to ensure the meatballs cook through and absorb the gravy flavors.
Serving
- Before serving, garnish with fresh parsley for color and added flavor.
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Notes
For best results, let the meat mixture rest for about 30 minutes before forming meatballs. Ensure hot oil before frying to create a nice crust. Store leftovers in airtight containers in the fridge for up to four days or freeze for up to three months.